Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague Revised Edition
Paperback – Illustrated, September 19, 2014
Description
From Publishers WeeklyKaffeehaus...celebrates the sweet excesses of the Austro-Hungarian Empire's fascination with elegance, music and romance. Rodgers explores the lore of these legendary establishments, traces the creation of their extraordinary desserts loved throughout the world and provides detailed instructions for their re-creation at home for the enjoyment of new generations. Kelly Bugden's full-color photographs of the sumptuous confections, as well as the coffeehouses themselves, pay homage to an earlier more gracious era...Copyright 2001 Cahners Business Information, Inc. Because of questions I am receiving on my website, I would like to make some things clear about this KAFFEEHAUS reprint. The 2014 version on this page has an updated cafe guide in the back matter, but no new recipes. I have also provided a complete metric measurements chart (not the usual fairly useless one with 28 g = 1 oz) with weights for uncommon ingredients like ground almonds. The Echo Point edition (with the black cover) is brand-new and freshly printed. The Clarkson Potter 2002 edition (with Esterhazytorte slice on the cover) has been out of print for about 3 years, so purchases from that book's page are all used copies, and condition is anyone's guess. So, for gift-giving a clean, fresh copy, I recommend this 2014 edition. But be advised that there are not any new recipes, and that it is essentially a pure reprint. Thanks!
Features & Highlights
- Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel-not lemongrass sorbet-that is served on the menu.
- In
- Kaffeehaus
- , Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages-coffee or otherwise-that pair perfectly with the desserts.
- This revised second edition features new charts for ingredient weights and measures in addition to updated content and resource lists. One of the few books on authentic Austro-Hungarian baking written in English with recipes for American kitchens and their ingredients.
- Kaffeehaus
- beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts.
- Rick Rodgers
- is an award-winning cookbook writer and culinary instructor. An author of over forty diverse books, Rick co-authored
- Sarabeth's Kitchen
- and
- The Model Bakery Cookbook
- and edited
- The Baker's Dozen Cookbook
- . Rick often works behind the scenes as a consultant for entertainment figures, celebrity chefs, and corporations to develop their cookbook projects, including over ten cookbooks for Williams-Sonoma. His recipes have appeared in a number of publications such as
- Cooking Light
- ,
- Men's Health
- ,
- Food and Wine
- , and many sites online, including
- Epicurious
- . He has also presented on television shows such as
- Today
- ,
- CBS Good Morning
- , and
- Food Network Challenge
- . Winner of
- Bon Appétit's
- Outstanding Cooking Teacher of the Year Award, Rodgers teaches sold-out cooking classes around the world (including Korea and France). You can learn more at www.RickRodgers.com.
